TEX MEX PHILY BURGER

Ingredients

MEXICAN PHILY CHEESE SPREAD:
8 OZ CHIVE & ONION CREAM CHEESE SPREAD, ROOM TEMP
1/4 CUP MEXICAN FOUR CHEESE FINELY SHREDDED CHEESE
6 SLICES FULLY COOKED BACON, FINELY CHOPPED
1/4 CUP FINELY CHOPPED CUBANELLE PEPPER, DISCARD SEEDS TEXAS HOTS MEATSAUCE:
1/2 POUND FRESH GROUND BEEF 80% LEAN 20% FAT
1/4 CUP SUTTER HOME CHARDONNAY
1/2 TABLESPOON ORIGINAL TACO SEASONING MIX
1/2 TSP KOSHER SALT
1 TABLESPOON PREMIUM CHILI SAUCE J
UICY YELLOW PEPPER BURGERS:
1 1/2 POUND FRESH GROUND BEEF 80% LEAN 20% FAT
1 1/2 TSP KOSHER SALT
1/2 TABLESPOON SUTTER HOME CHARDONNAY
1 TABLESPOON FRESHLY GRATED FINE PECORINO ROMANO CHEESE 1/4 TSP GROUND RED PEPPER
1 TABLESPOON FINELY CHOPPED YELLOW PEPPER.
VEGETABLE OIL FOR BRUSHING THE GRILL
6 REG SLICED COLBY JACK CHEESE SLICES
6 KAISER ROLLS
3 TABLESPOONS GREY POUPON DIJON MUSTARD
3/4 CUP FINELY CHOPPED RED ONION

Instructions

PREP TIME 45 MINUTES COOK TIME 25 MINUTES TO MAKE THE MEXICAN PHILY CHEESE SPREAD, IN A MEDIUM BOWL COMBINE CREAM CHEESE, SHREDDED CHEESE, BACON, AND DICED CUBANELLE PEPPERS MIX WELL AND REFRIGERATE UNTIL READY TO USE. TO MAKE THE TEXAS HOTS MEATSAUCE, PREHEAT A GAS GRILL ON MEDIUM TO HIGH HEAT OR A MEDIUM TO HOT FIRE IN A CHARCOAL GRILL WITH A LID. IN A LARGE METAL MIXING BOWL COMBINE THE GROUND BEEF WITH THE CHARDONNAY MIX WELL, LET MIXTURE SOAK FOR 5 MINUTES. ADD TACO MIX, SALT, AND CHILI SAUCE. PLACE THE BOWL ON THE GRILL STIRING AND BREAKING APART THE MEAT EVERY FEW MINUTES. COOK MEATSAUCE WITH THE LID CLOSED. COOK FOR 15 MINUTES OR UNTIL GROUND BEEF IS DONE. THE MEATSAUCE SHOULD BE SOME WHAT JUICY AND NOT DRY. REMOVE FROM GRILL. COVER WITH TIN FOIL AND SET ASIDE UNTIL READY TO USE. CONTINUE TO LEAVE THE GRILL ON MEDIUM TO HIGH HEAT. TO MAKE THE JUICY YELLOW PEPPER BURGERS, IN A LARGE BOWL COMBINE GROUND BEEF, CHARDONNAY, ROMANO CHEESE, GROUND RED PEPPER, AND YELLOW PEPPER. MIX JUST UNTIL INGREDIENTS ARE INCORPATED. DIVIDE THE MIXTURE INTO 6 EQUAL PORTIONS AND FORM BURGERS TO FIT ROLLS. LIGHTLY BRUSH THE GRILL RACK WITH VEGETABLE OIL. PLACE BURGERS ON GRILL. COOK THE BURGERS AS MUCH AS POSSIBLE WITH THE GRILL LID CLOSED. GRILL THE BURGERS 4 MINUTES ON ONE SIDE. TURN THE BURGERS OVER JUST ONCE. COOK FOR AN ADDITIONAL 4 TO 5 MINUTES ON OTHER SIDE FOR MEDIUM DONE. DURING FINAL MINUTES OF GRILLING BURGERS TOP BURGERS WITH 1 SLICE OF COLBY JACK CHEESE PER BURGER. PLACE BUNS CUT SIDE DOWN ON GRILL RACK AWAY FROM DIRECT HEAT UNTIL LIGHTLY TOASTED. WHEN BURGERS ARE ALMOST DONE REHEAT THE MEATSAUCE ON THE GRILL UNTIL WARM. IF THE MEATSAUCE HAS TO MUCH LIQUID STRAIN SOME JUICE OUT WITH A STRAINER, USE POT HOLDERS TO REMOVE BOWL FROM GRILL AS IT WILL BE VERY HOT. TURN THE GRILL OFF WHEN BURGERS AND MEATSAUCE ARE DONE. IF YOU HAD TO STRAIN JUICE FROM MIXTURE RETURN MEATSAUCE BACK TO GRILL. LEAVE BURGERS ON GRILL ALSO UNTIL READY TO ASSEMBLE. TO ASSEMBLE BURGERS, USE INGREDIENTS IN ORDER AS DIRECTED. SPREAD ALL CONDIMENTS EVENLY. ON EACH ROLL BOTTOM ADD 2 1/2 TABLESPOONS PHILY CHEESE SPREAD, CHEESEBURGER, 1/2 TABLESPOON DIJON MUSTARD, 1 TABLESPOON CHOPPED ONION, AND DIVIDE THE MEATSAUCE EVENLY BETWEEN THE 6 BURGERS (ABOUT 1 1/2 TABLESPOONS PER BURGER.) ADD THE ROLL TO THE BURGERS AND SERVE.